Name: Creamy Mediterranean Chicken Skillet Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 4 boneless, skinless chicken breasts; Salt and freshly ground black pepper, to taste; 1 teaspoon dried oregano; 8 ounces cremini or white mushrooms, sliced; 2 cups fresh baby spinach; 1/2 cup cherry tomatoes, halved; 1/4 cup capers, drained; 3 cloves garlic, minced; 1 tablespoon fresh parsley, chopped (for garnish); Optional: pinch of crushed red pepper flakes; 1 cup heavy cream; 1/2 cup chicken broth; 1/2 cup grated Parmesan cheese

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Introduction

This Creamy Mediterranean Chicken Skillet is a delightful one-pan meal packed with rich flavors and fresh ingredients. Tender chicken breasts are cooked in a luscious creamy sauce with mushrooms, spinach, cherry tomatoes, and capers. It’s an easy, satisfying dish perfect for weeknight dinners or casual gatherings.

A white shallow bowl holds two grilled chicken breasts stacked in the center, golden-brown with crisp black pepper and herbs on top. Surrounding and partially covering the chicken is a creamy white sauce filled with wilted bright green spinach, sliced brown mushrooms, and small red cherry tomato halves. Tiny green capers are scattered across the sauce and chicken, adding texture. The sauce pools evenly around the base of the chicken, showing a smooth, slightly thick creaminess. The bowl sits on a white marbled surface, with a silver fork and knife placed on a white cloth napkin beside it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
4 boneless, skinless chicken breasts
Salt and freshly ground black pepper, to taste
1 teaspoon dried oregano
8 ounces cremini or white mushrooms, sliced
2 cups fresh baby spinach
1/2 cup cherry tomatoes, halved
1/4 cup capers, drained
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped (for garnish)
Optional: pinch of crushed red pepper flakes

Instructions

Step 1: Start by heating the olive oil in a large skillet over medium-high heat to prepare the pan for cooking the chicken.
Step 2: Season the chicken breasts generously with salt, freshly ground black pepper, and dried oregano on both sides.
Step 3: Place the chicken in the hot skillet and cook for 5-7 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken and set aside.
Step 4: In the same skillet, add the sliced mushrooms and sauté for 4-5 minutes until soft and tender.
Step 5: Add the minced garlic to the mushrooms and cook for 1 minute, just until fragrant.
Step 6: Stir in the cherry tomatoes, drained capers, and fresh spinach. Cook for 2-3 minutes until the spinach wilts and tomatoes soften.
Step 7: Pour in the heavy cream and chicken broth, stirring well to create a creamy sauce.
Step 8: Add the grated Parmesan cheese, then simmer the sauce for 3-5 minutes until it thickens slightly, stirring occasionally.
Step 9: Return the cooked chicken breasts to the skillet, spooning sauce over them, and warm through for about 2 minutes.
Step 10: Garnish with chopped fresh parsley and a pinch of crushed red pepper flakes if desired. Serve warm with the creamy sauce and vegetables spooned over the chicken.

Tips & Variations

For extra flavor, marinate the chicken with lemon juice and garlic before cooking.
Substitute baby kale for spinach if you prefer a heartier green.
Add sun-dried tomatoes for a more intense Mediterranean taste.
Use half-and-half instead of heavy cream for a lighter sauce, but the texture will be less rich.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to keep the sauce creamy. Avoid overheating to prevent the cream from separating.

How to Serve

The image shows a pan filled with four cooked chicken breasts in a creamy white sauce, rich with green spinach leaves and beige mushroom slices scattered throughout. Each chicken breast has a light brown seared texture and is topped with a bright yellow lemon slice and thin white shredded cheese. The sauce looks thick and creamy with bits of red tomato and herbs sprinkled over, giving the dish a fresh and colorful look. The pan is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. They may take slightly longer to cook but will add a richer flavor and remain juicy.

Is this recipe gluten-free?

Yes, this dish is naturally gluten-free as long as your chicken broth and Parmesan cheese are gluten-free. Always check labels to be sure.